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Lemon Layer Cake With Seasonal Berries

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“This luscious cake uses peak-of-the-season berries for a special summertime treat. Adapted from a recipe by Carrie Vasos at Serious Eats.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter and flour three 9 inch cake pans.
  3. In a small bowl, whisk together flour, baking powder, and kosher salt.
  4. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed).
  5. Beat in vanilla.
  6. Beat in eggs, one at a time.
  7. Beat in half of the flour mixture.
  8. Beat in milk.
  9. Beat in remaining flour mixture.
  10. Beat in lemon juice and lemon zest.
  11. Divide batter equally between prepared cake pans.
  12. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes.
  13. Let cake cool in pans for fifteen minutes; turn out onto a wire rack.
  14. Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
  15. Continue beating for 3 minutes, or until frosting begins to get fluffy.
  16. Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
  17. Continue to beat frosting until thick and fluffy, about 3 minutes.
  18. In a small bowl, break up raspberries with a fork until they have a spreadable consistency.
  19. Place first layer of cake on a stand or plate.
  20. Frost with icing then cover evenly with raspberries.
  21. Place second layer of cake on top of first.
  22. Frost with icing and cover evenly with strawberries.
  23. Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting.
  24. Decorate circumference of top of frosted cake with blackberries.

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